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Method for determining the glycaemic index of food to be consumed by a person
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A glycemic index, food technology, used in the field of measurement to assess the impact of nutrient intake on the human body
Active Publication Date: 2018-01-02
HEALBE
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Furthermore, this method needs to take into account one's individual food absorption characteristics and must provide sufficient accuracy
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Embodiment 1
[0058] Volunteer: Female, 50 years old, 164 cm tall and 63 kg in weight.
[0096] Coffee with Sugar - 160ml (Carbohydrates - 5g, GI - 70).
[0097] Table 3.1 below presents raw data and calculated values for the glycemic index of ingested foods obtained using validated methods.
[0098] chart 3.1
[0099]
[0100]
[0101] The glycemic index calculation of the present invention obtains the following results.
[0102] Figure 4 Table 3.2 shows the blood glucose concentration curve from the meal, and the results obtained for the glycemic index of the present invention are summarized in Table 3.2.
[0103] Table 3.2.
[0104]
[0105] The food GI calculated by the present invention has a relative deviation of 4.9% compared to the results obtained by calculating the food GI using the validated method....
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Abstract
The invention relates to the field of measurements for diagnostic purposes, in particular to measurements associated with assessing the influence of food loads on a human organism. In order to determine the glycaemic index on the basis of the results of measuring glucose concentration in a person's blood, the period of time [delta]t from the beginning of an increase in the concentration of glucosecaused by an intake of food up to reaching a maximum value of the concentration of glucose is determined and the maximum increase in the concentration of glucose in the blood [delta]G max for a specified period of time is determined. Furthermore, the glycaemic index of food is determined as a ratio of the maximum increase in the concentration of glucose in the blood [delta]G max to the maximum increase in the concentration of glucose in the blood which would enter a human organism upon the intake of pure glucose, the amount of which is equal to the amount of carbohydrates contained in the consumed food, and which is determined as a value proportional to the production of [delta]G max per [delta]t. The invention substantially simplifies the procedure of determining the glycaemic index of actual food and makes it possible, on the basis thereof, to produce simple personal devices for monitoring carbohydratemetabolism.
Description
technical field [0001] The invention relates to the field of measurements for diagnostic purposes, in particular to a measurement method for assessing the effect of nutritional intake on the human body. It could be used to develop simple personal devices to monitor food intake based on the body's response to the food it ingests. technical background [0002] The glycemic index is a value that measures changes in blood sugar concentration by showing how quickly and to what extent the blood sugar concentration increases during the intake of a particular food. The glycemic index shows the rate at which a certain food is converted into glucose and enters the bloodstream. [0003] The glycemic index of a particular food is a relative concept. It is an index relative to pure glucose set at 100. The glycemic index of other foods varies between 0 and 100 depending on the rate of absorption by the body. Foods with a high glycemic index can cause rapid increases in blood sugar con...
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